Scallion oil noodles are a simple but fancy dish that many people love. The meal is comprised of a bed of delicate and chewy noodles that are covered in a rich and flavorful sauce that is created with scallions, soy sauce, and aromatic spices. The noodles are soaked in the sauce. Just inhaling the fragrance is enough to stimulate all of your senses and make your mouth wet. The meal is traditionally served hot, accompanied with a garnish of chopped scallions and a drizzle of sesame oil for an additional punch of flavour.

The use of fresh scallions, which are known for their herbaceous qualities, in conjunction with the use of soy sauce, which is strong in umami, results in a flavour combination that is guaranteed to please your taste buds. The scallion oil noodles are a time-honored example of how a small number of straightforward components can be combined to produce a meal that is both exquisite and delectable.

What Are Scallion Oil Noodles?

Cong yu ban mian 葱油拌面 in Mandarin, also known as spring onion oil noodles, green onion oil noodles, and any other combination of scallion/green onion/spring onion with oil and noodles, are alternate names for scallion oil noodles. In Shanghai, scallion oil is a staple ingredient in everything from noodle soup to dipping sauces. It is one of the simplest oils to prepare and has a wide range of uses. Its flavour goes well with a broad range of dishes that are rich in flavour. A number of recipes for scallion oil call for the scallions to be toasted until they are golden brown. If you want your onions to be sweet and crisp, fry them until they are thoroughly browned.

On the other hand, cooks usually remove them from the heat when they are golden brown in some areas but still a bit moist and soft in others. If you want your onions to be sweet and crisp, fry them until they are thoroughly browned. They will continue to cook in the hot oil for a few seconds after the heat has been turned off, so be sure to taste them often and reduce the temperature slightly before you believe they are ready to be removed from the pan.

Ingredients

You can get everything you need to prepare the scallion oil noodles at your neighbourhood grocery shop. Noodles, green onions, garlic, soy sauce, sugar, sesame oil, and chilli oil are all in the list. Using fresh, high-quality ingredients is essential, since they contribute to the dish’s overall taste character.

Noodles – Noodles of any kind will do for scallion noodles. Instant ramen, udon, ramen, rice noodles, egg noodles, and macaroni have all seen service from me. This sauce really elevates the flavour of any dish. This scallion sauce is delicious with rice or protein if you do not like noodles.

Oil – The scallions are fried in a neutral oil like peanut or vegetable oil to impart their taste. Peanut oil Serves as a nutty finishing touch to the noodles. You need a neutral-tasting oil to let the freshness of the green onions come through. The mild, subtle umami taste of the onions is transported through the fat.

Scallions – The key component responsible for the dish’s defining taste and fragrance. Thinly cut scallions are sautéed in oil until they are crisp and aromatic. Green onions take on a whole new level of deliciousness when cooked. In contrast to the sharpness and freshness of raw, uncooked green onions, they have a more mellow onion taste.

Sugar and Garlic – To bring out the soy sauce’s umami, a little sugar is added. The scallions and garlic are sautéed together for added taste.

Light and Dark Soy Sauce – Umami and saltiness may be found in light soy sauce. You should use soy sauce that has been made in a traditional way. The main purpose of this thicker, darker soy sauce is to give your noodles a gorgeous colour while also imparting a little caramel flavour.

 Scallion Oil Noodles ( 葱油拌面 )

Recipe by Smit Modi

Course: Breakfast, Lunch, Dinner, Side Dish /  Cuisine: Chinese /  Difficulty: Easy

Servings

2 servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

612 kcal

A Quick and Easy Chinese Delight with Bold Flavors and Aromas

Ingredients

• 400 grams fresh thin wheat noodles ( or sub with udon, soba or egg noodles )
• 1/2 cup thinly sliced scallions/green onions
• 3 cloves minced garlic
• 1/4 cup neutral oil
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar ( or honey )
• 1 tbsp sesame oil

Directions

1. Follow the instructions on the package to cook the noodles until they are al dente. Drain, then set aside. put the noodles in a pot of salted water and boil them until they are done to your liking. Make sure not to overcook them because the sauce will continue to cook them a little bit. Once the noodles are done, drain them and put them aside.
2. In a small saucepan, heat some neutral oil over medium heat. Add the thinly sliced scallions and minced garlic to the pan once the oil is hot. Fry them for about three to four minutes, or until they are crisp and smell good. Make sure you don’t burn them, because they can quickly turn bitter. Take the pan off the heat and let it cool for a minute or two after they are done.
3. Mix the soy sauce and sugar in a small bowl. Then, add the mixture to the pan with the scallion oil. Mix everything together by giving it a good stir. The soy sauce makes the dish salty, and the sugar balances the flavours and makes it a little sweet.
4. Pour the scallion oil sauce over the cooked noodles and toss them to get the sauce all over them. For the most flavour, you want the sauce to cover each noodle.
5. Pour about a tablespoon of sesame oil over the noodles and toss them again to make sure they are all covered. Add some chilli oil or red pepper flakes to the noodles if you like a little heat. Remove off heat and enjoy

Notes

• Topping – Typically, crispy scallions are used as a garnish for scallion noodles. Cucumbers, crispy shallots and fresh cilantro are other delicious additions.
• In many cases, scallion oil is used as a finishing touch. The scent of a stir-fry may be amplified by adding a few tablespoons of scallion oil to the pan in the last minutes of cooking. You may use it to cook eggs in any of the recipes calling for stir-fried eggs. Just a few drops over hot soup can make the whole pot smell wonderful. (This is a simple and fast way to spice up your go-to instant noodle dish.) Use it for sesame oil for marinating meat. Dressings for salads benefit from a little drizzling. Top pizza, fries, or roasted potatoes with it.

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Conclusion

Scallion oil noodles are easy to make and taste great. They are a great dish for any occasion. This recipe is simple to prepare, bursting with umami flavour, and open to personalization. This recipe for Scallion oil noodles is great whether you need a fast evening supper or a warming dish to satiate your desires. So, If you like this recipe, go ahead and give it a go!